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1
Set Rice Cooker for the quick cook or regular cycle.
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2
Place the olive oil and butter in the rice cooker bowl.
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3
When the butter melts, add the shallots and celery.
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4
Cook, stirring a few times, until the shallots are softened but not browned, 2 to 3 minutes.
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5
Add the wine and cook for a couple of minutes.
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6
Add the rice and stir to coat the grains with the hot butter.
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7
Cook, stirring occasionally, until the grains of rice are transparent except for a white spot on each, 3-5 minutes.
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8
Add the stock and peas, if you are using fresh, mature peas; stir to combine.
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9
Close the cover and reset for the Porridge cycle, or for the regular cycle and set a timer for 20 minutes.
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10
When the machine switches to the Keep Warm cycle or the timer sounds, stir the rice with a wooden or plastic rice paddle or wooden spoon.
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11
The rice should be only a bit liquid and the rice should be al dente, tender with just touch of tooth resistance.
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12
If needed, cook for a few minutes longer.
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13
This rice will hold on the Keep Warm cycle for up to 1 hour.
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14
When ready to serve, add the peas, if you are using frozen or very tender fresh ones; stir just to combine.
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15
Add the butter and close the lid or 2-3 minutes to allow to melt and the peas to heat through.
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16
Stir in the cream, cheese and salt to taste.
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17
Serve immediately.
